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Articles Diabetic Cooking Tips

Mother was Right-Reasons to Eat your Veggies

We well remember eating at our mothers’ tables, knowing that we wouldn’t be excused from the table until we had eaten our vegetables. Consequently, from early childhood we were exposed to and developed a taste for a wide range of vegetables. In fact, when we were planning our first cookbook for people with diabetes while […]

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Articles Diabetic Cooking Tips

Save a Fat Calorie Here and There-Keeping Diabetic Holiday Cooking Lower Fat

In this section we’ve given you lots of cooking tips on how to reduce sugar and salt in your cooking. For this holiday article, we’re going to talk about reducing fat in your holiday cooking, not only to save considerable calories, but lots of fat grams (especially saturated fat grams) and milligrams of cholesterol. The […]

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Articles Diabetic Cooking Tips

Cooking Definitions Made Easy

Have you ever started making a recipe and suddenly there was a cooking term you weren’t quite sure what it meant. We’ve compiled a glossary of cooking terms that you likely to come across on this site and in our cookbooks. Perhaps you might want to print this out, fold it, and slip it into […]

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Articles Diabetic Cooking Tips

Grilling 101

It’s almost summer and the cookin’ is easy-especially if you’ve readied your outside grill for one of the simplest and fastest cooking methods around (whether it’s cooking over hot coals or gas or electric elements). Most smaller cuts of meat, poultry, and fish are perfect for grilling. In past times, no one thought of preparing […]

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Articles Diabetic Cooking Tips

Yogurt 101

Although yogurt has been produced for at least 4,000 years (legend says that an angel taught Abraham how to make it), it hasn’t been that popular here in the United States until relatively recent years. Yogurt is a cultured milk product, made by adding certain “good” bacteria to milk, skim milk, and/or cream. When I […]

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Articles Diabetic Cooking Tips

An Old-Fashioned Way to Cook Fat-Free

Recently my sister-in-law, who happens to also have diabetes, visited me for a couple of weeks while I was recuperating after surgery. Since she’s a fabulous, innovative cook I was delighted when she announced she’d be doing kitchen duty, preparing and serving all of my meals. To my surprise the first thing she did was […]

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Articles Diabetic Cooking Tips

The World of Spices

Spices are essential in the cuisine of every country. Sold dried, either whole or in powder form, spices add flavor and character to most every food. Whole spices, ground as you need them, will give the best flavor. Whole nutmeg and cinnamon can be ground with a special nutmeg grinder or a fine, hand-held grater. […]

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Articles Diabetic Cooking Tips

Emergency Substitutions

Have you ever started to make a new recipe, or a favorite family dish, and find that you’re missing or have run out of an ingredient? We certainly have! Don’t despair! Here’s a handy list of emergency substitutions to refer to when the occasion arises. IF YOU DON’T HAVE SUBSTITUTE 1 teaspoon allspice 1/2 teaspoon […]

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Articles Diabetic Cooking Tips

Dry Marinades and Rubs

Everyone loves a barbecue–just the anticipation of a cookout brings a smile to the face and a lift of the spirit. To us, food just tastes better when it’s cooked (and eaten) outside. The first ingredients in a barbecue recipe are those for the marinade, which adds flavor to meat, poultry, fish, and vegetables. And, […]

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Articles Diabetic Cooking Tips

The Kitchen Herb Garden

Yes, I can buy fresh herbs at the supermarket, but they will taste nothing like those home grown. While infinitely better than their dried counterpart, supermarket herbs have been heavily fertilized to promote rapid growth and early harvest. The end result lacks in flavor and fragrance. Besides being an excellent substitute for salt, fresh herbs […]